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- 2 lbs baby potatoes, halved - 4 tablespoons olive oil - 4 cloves garlic, minced - 2 teaspoons dried rosemary - 2 teaspoons dried thyme - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Using kitchen scales is key for accuracy. A precise weight helps ensure even cooking. If you do not have a scale, use measuring cups. Keep in mind that 1 cup of baby potatoes is about 0.5 lbs. Adjust based on your needs. You can swap herbs based on your taste. Try using fresh dill or oregano instead of dried rosemary or thyme. If you want a different oil, avocado oil or canola oil may work well. Olive oil gives a rich flavor, but other options can add unique twists. To start, wash the baby potatoes well under cold water. Scrub off any dirt. Once clean, halve each potato. Aim for uniform size to ensure even cooking. If some pieces are larger, they may not cook as well. I often like to cut the potatoes into quarters for a quicker roast. Next, grab a large mixing bowl. Add the halved potatoes and pour in the olive oil. I find it helpful to mix with my hands. This way, I can feel that every potato gets a good coat of oil. After that, add minced garlic, dried rosemary, thyme, paprika, salt, and pepper. Mix everything gently until the potatoes look evenly covered. This step is key to great flavor. Now, let’s get to roasting. Use a baking sheet lined with parchment paper. This helps with easy cleanup and prevents sticking. Spread the seasoned potatoes in a single layer on the sheet. Place them in your preheated oven at 425°F (220°C). Roast for about 25-30 minutes. Stir them halfway through to promote even cooking. Check for doneness by poking a potato with a fork. You want them golden brown and tender. To get crispy potatoes, soak them in cold water for 30 minutes. This step helps remove excess starch. Next, preheat your oven to 425°F (220°C). This high heat creates a crispy outside while keeping the inside soft. Want more flavor? Try adding cheese like Parmesan before roasting. It melts and forms a tasty crust. Also, use fresh herbs over dried ones for a brighter taste. Fresh rosemary and thyme add a delightful touch to your potatoes. Garlic Herb Roasted Potatoes pair well with grilled chicken or roasted vegetables. They make a great side for any meal. For a beautiful presentation, sprinkle freshly chopped parsley on top. This adds color and freshness to your dish. For the full recipe, check the details above! {{image_2}} To add some heat, you can mix in chili flakes or cayenne pepper. Start with a pinch, then adjust based on your taste. For a milder dish, use less. If you like it hot, add more. This twist gives your potatoes an exciting kick, perfect for spice lovers. Using a mix of fresh herbs can elevate your dish. Try basil, oregano, or dill for a unique flavor. Each herb brings its own taste, so feel free to experiment. Cooking times may change slightly. Fresh herbs can cook faster than dried ones. Keep an eye on your potatoes as they roast. Ensure all ingredients fit vegan and gluten-free diets. Use olive oil and fresh herbs without any additives. When using spices, check labels for hidden gluten. To keep the flavor vibrant, focus on fresh garlic and herbs. This way, your dish remains delicious and meets dietary needs. For the full recipe, check the previous sections. To keep Garlic Herb Roasted Potatoes fresh, use the right containers. Glass or plastic containers with a tight lid work best. You can also use resealable bags. Make sure to remove as much air as possible before sealing. Refrigeration is great for short-term storage. Store your leftovers in the fridge for up to three days. If you want to keep them longer, freezing is an option. Place the potatoes in a freezer-safe bag and remove as much air as you can. They can last for up to three months in the freezer. The oven is the best way to reheat these potatoes. Preheat the oven to 400°F (200°C). Spread the potatoes on a baking sheet. Heat them for about 10-15 minutes. This method keeps them crispy. If you need a quicker method, use the microwave. Place the potatoes on a plate. Cover them with a damp paper towel. Heat them in short bursts, about 30 seconds each. Check after each burst to keep them from getting too soft. Garlic Herb Roasted Potatoes can last up to three days in the fridge. If you freeze them, they can last for three months. Look for signs of spoilage. If the potatoes have an off smell or show signs of mold, it’s best to throw them out. Slimy textures or browning are also clear signals that they have gone bad. Always trust your senses; they are your best guide! Yes, you can use many types of potatoes for this dish. While baby potatoes are great, you can try Yukon Gold or red potatoes. These varieties add a nice texture. Just cut them into even pieces. This helps them cook uniformly. The taste may vary slightly, but they will still be delicious. Absolutely! You can prep the potatoes the night before. Just wash and cut them, then toss with oil and seasonings. Store them in the fridge in an airtight container. When you're ready, roast them as usual. If you want to save time, you can also roast them ahead. Warm them in the oven before serving. Soggy potatoes can be a letdown. This often happens if they’re not dry before roasting. Make sure to wash and dry them well. Another common mistake is overcrowding the baking sheet. If they touch, they steam instead of roast. Always use a single layer for the best results. Garlic Herb Roasted Potatoes are easy to make and full of flavor. You learned about the best ingredients, measurement tips, and how to roast potatoes to perfection. Remember to try different herbs and seasoning variations to personalize your dish. Proper storage and reheating keep your leftovers tasty. With these tips, you can impress anyone at your next meal. Enjoy your cooking journey!

Garlic Herb Roasted Potatoes

Elevate your dining experience with Garlic Herb Roasted Potatoes, a delicious side dish that's both crispy and flavorful! This easy-to-follow recipe requires just a few simple ingredients and will quickly become a family favorite. Perfectly seasoned and roasted to golden perfection, these potatoes will enhance any meal.Your next dinner deserves this tasty delight.
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Ingredients
  

2 lbs baby potatoes, halved

4 tablespoons olive oil

4 cloves garlic, minced

2 teaspoons dried rosemary

2 teaspoons dried thyme

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, toss the halved baby potatoes with olive oil, making sure they are well-coated.

      Add the minced garlic, rosemary, thyme, paprika, salt, and pepper to the bowl. Mix everything together until the potatoes are evenly seasoned.

        Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper.

          Roast the potatoes in the preheated oven for about 25-30 minutes, or until they are golden brown and tender. Stir halfway through for even cooking.

            Once cooked, remove the potatoes from the oven and let them cool for a few minutes.

              Before serving, sprinkle chopped fresh parsley over the potatoes for a pop of color and freshness.

                Prep Time: 10 min | Total Time: 40 min | Servings: 4